Dairy And Gluten Free Buttermilk Pancakes Recipes

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DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'



Dairy and Gluten-Free 'Buttermilk Pancakes' image

A tasty gluten-free and dairy-free pancake.

Provided by CT Kelly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup sweet rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1 ¼ cups soy yogurt
¼ cup rice milk
2 tablespoons vegetable oil

Steps:

  • Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g

DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'



Dairy and Gluten-Free 'Buttermilk Pancakes' image

A tasty gluten-free and dairy-free pancake.

Provided by CT Kelly

Categories     Pancakes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup sweet rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1 ¼ cups soy yogurt
¼ cup rice milk
2 tablespoons vegetable oil

Steps:

  • Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g

DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'



Dairy and Gluten-Free 'Buttermilk Pancakes' image

A tasty gluten-free and dairy-free pancake.

Provided by CT Kelly

Categories     Pancakes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup sweet rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1 ¼ cups soy yogurt
¼ cup rice milk
2 tablespoons vegetable oil

Steps:

  • Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g

DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'



Dairy and Gluten-Free 'Buttermilk Pancakes' image

A tasty gluten-free and dairy-free pancake.

Provided by CT Kelly

Categories     Pancakes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup sweet rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1 ¼ cups soy yogurt
¼ cup rice milk
2 tablespoons vegetable oil

Steps:

  • Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g

DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'



Dairy and Gluten-Free 'Buttermilk Pancakes' image

A tasty gluten-free and dairy-free pancake.

Provided by CT Kelly

Categories     Pancakes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup sweet rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1 ¼ cups soy yogurt
¼ cup rice milk
2 tablespoons vegetable oil

Steps:

  • Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g

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